Traditional Gemista (Stuffed Vegetables)

Name: Traditional Gemista (Stuffed Vegetables)
Total time: 5340 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 18 medium ripe tomatoes (or you can also use bell peppers, eggplants, zucchini, onions); 1 little sugar, for sprinkling; 4 large onions, finely chopped; 1 1/2 cups olive oil (about 355 ml); 18 tablespoons Carolina rice, rinsed under running water; 1 bunch fresh mint, finely chopped; 1 small bunch fresh parsley, finely chopped; Salt and pepper; 1 cup water (about 240 ml) (if you also use bell peppers, eggplants, zucchini, or onions)

eva_13 @cook_8471404

Apsalos,Ellada

Who doesn't love traditional gemista???

Recipe by eva_13

Who doesn't love traditional gemista???

Recipe by eva_13

eva_13 @cook_8471404

Apsalos,Ellada

Who doesn't love traditional gemista???

Recipe by eva_13

Who doesn't love traditional gemista???

Recipe by eva_13

Saved

Ingredients

89 Minutes

Serves 6 servings

18medium ripe tomatoes (or you can also use bell peppers, eggplants, zucchini, onions)
1little sugar, for sprinkling
4large onions, finely chopped
1 1/2 cupsolive oil (about 355 ml)
18 tablespoonsCarolina rice, rinsed under running water
1 bunchfresh mint, finely chopped
1small bunch fresh parsley, finely chopped
Salt and pepper
1 cupwater (about 240 ml) (if you also use bell peppers, eggplants, zucchini, or onions)

Saved

Steps

89 Minutes

1

Preheat the oven to 375°F (190°C).
2

Cut the tops off the tomatoes and scoop out the insides with a small spoon. The walls should not be too thick.
3

Place the tomato flesh in a bowl and blend until smooth.
4

Sprinkle a little sugar inside the tomatoes and arrange them in a baking dish, open side up.
5

In a large pot or deep skillet, sauté the onions with 1/2 cup olive oil (about 120 ml) over medium heat until they are soft and translucent.
6

Add the rice, blended tomato flesh, herbs, salt, and pepper.
7

Remove from heat, stir, and let the mixture rest for 10 minutes.
8

Fill the tomatoes halfway with the rice mixture using a small spoon. Cover each tomato with its top and arrange them in the baking dish.
9

Sprinkle generously with salt, pour the remaining olive oil and 1 cup water (about 240 ml) over the top (if you have also used bell peppers, etc.).
10

Bake in the oven until the rice is tender and the tomato tops are slightly browned.